There have been big culinary changes at The Byron at Byron with the announcement of a new executive chef and food and beverage manager.
Minh Le has been appointed executive chef and is set to launch a new dining concept that draws on Asian influences. Menu items include Bangalow pork belly with berries, lilly pilly, smoked yoghurt, olives and spiced honey along with market fish with soy, garlic, turnips, shiitake and squid ink tuile.
Prior to taking on the executive chef role, Le worked at Spicers Peak Lodge and The Foraging Quail, a one-hat venue he launched.
Damien Kalusiewicz is the new food and beverage manager and will revamp the wine list which will focus on crisp whites and savoury reds. Kalusiewicz will also design a new cocktail list that utilises indigenous herbs and spices and showcases spirits from local distilleries.
